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A treatise of foods, in general: first, the difference and choice which ought to be made of each sort in particular. Secondly, the good and ill effects produced by them. Thirdly, the principles wherewith they abound. And, fourthly, the time, age and constitution they suit with. To which are added, remarks upon each chapter; wherein their nature and uses are explained, according to the principles of chymistry and mechanism. Written in French ... Now done into English [by D. Hay]

by: Lémery, Louis, 1677-1743

Publication date: 1704

Topics: Food, Materia medica

Publisher: London : John Taylor

Collection: wellcomelibrary; ukmhl; medicalheritagelibrary; europeanlibraries; medicallibrary

Contributor: Wellcome Library

Language: English

Rights: This work is available under the Creative Commons, Public Domain Mark

Volume: Copy 2

Item Size: 666.9M

10 unnumbered leaves, xx, 320 pages, 4 unnumbered leaves ; (8vo)

Translated by D. Hay

Statement of approval signed: Edward Browne, President ... (verso of 1st prelim. leaf); "The approbation of the Dean and Doctors Regent of the Faculty of Physick, in the University of Paris": verso of title page